Food Netwrk+1

Rick Stein makes the popular steak and kidney pudding as well as poached pears with mascarpone ice cream. Plus, he visits a walled garden in East Sussex.

Rick Stein forages for golden chanterelles and mushrooms in Norfolk, for a kidney breakfast dish. Plus, he tries charcuterie for the first time.

Si takes Dave around his beloved home turf of Tyne and Wear, and Newcastle. They visit the Angel of the North, and a bakery that makes delicious stotties.

Ree shares her quick, delicious and crowd-pleasing pasta recipes. She makes lemon pasta, grilled steak pasta and drunken spaghetti with red wine.

Ree shares some of her favourite cooking-free recipes. She adds a cowboy spin to her ranch muffuletta sandwich, Chinese chicken salad and ice cream.

Jamie cooks up his version of steak and onion sandwich and shows his way to cook osso buco. Plus, he makes a sticky toffee pudding with his mum.

Jamie serves up three comfort food classics: chicken kiev, shepherd's pie and spaghetti alle vongole with a non-traditional pink twist.

Ina makes fig and fennel caponata, an antipasto platter and mashed chickpeas and mussels to thank the team that designed and built a library at her barn.

Ina whips up raspberry muffins for breakfast. Later, she cooks with the local chef Joe Isidori before heading back to the barn for soup with Jeffrey.

The 12 new bakers don their aprons and head for the iconic tent for cake week, starting with the signature challenge, to make the well-loved Madeira cake.

The remaining home bakers try to prove their skill at making 24 biscotti, and they tackle labour-intensive Arlettes in a tricky technical challenge.

James's culinary tour continues in Scotland with a trip to Blair Castle in the Highlands, where he's joined by top Michelin-starred chef Tom Kitchin.

James visits a whisky distillery in Pitlochry, where he makes a delicious whisky chicken dish while Tom shares his local knowledge of Edinburgh.

Si takes Dave around his beloved home turf of Tyne and Wear, and Newcastle. They visit the Angel of the North, and a bakery that makes delicious stotties.

Ree shares her quick, delicious and crowd-pleasing pasta recipes. She makes lemon pasta, grilled steak pasta and drunken spaghetti with red wine.

Ree shares some of her favourite cooking-free recipes. She adds a cowboy spin to her ranch muffuletta sandwich, Chinese chicken salad and ice cream.

Jamie cooks up his version of steak and onion sandwich and shows his way to cook osso buco. Plus, he makes a sticky toffee pudding with his mum.

Jamie serves up three comfort food classics: chicken kiev, shepherd's pie and spaghetti alle vongole with a non-traditional pink twist.

Ina makes fig and fennel caponata, an antipasto platter and mashed chickpeas and mussels to thank the team that designed and built a library at her barn.

Ina whips up raspberry muffins for breakfast. Later, she cooks with the local chef Joe Isidori before heading back to the barn for soup with Jeffrey.

The 12 new bakers don their aprons and head for the iconic tent for cake week, starting with the signature challenge, to make the well-loved Madeira cake.

The remaining home bakers try to prove their skill at making 24 biscotti, and they tackle labour-intensive Arlettes in a tricky technical challenge.

With the rising cost of food and energy, Jamie Oliver is on a mission to make delicious dishes that won't break the budget.

Jamie cooks a curried fish pie and prepares light butter and sage gnudi - gnocchi-like dumplings that are made with ricotta. Plus, he bakes a hummingbird cake.

Jamie gives traditional ham, egg and chips a fiery, Jamaican twist. And, he offers a new take on chicken kebab and a tiered chocolate cake with nougat frosting.